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Swiss Pudding
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
539Calories
1 gProtein
78 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein1 g
Carbohydrates78 g
Fiber2.9 g
Sugars72 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium2.5 mg
Potassium210 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.5 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline9.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 123. The excerpt below is the record exactly as published.
Swiss Pudding. Peel and slice 1 lb. of apples, and stew them with a tablespoonful of sugar, and a little water to keep them from burning. Mix in bowl a full breakfastcupful grated bread, 2 oz. chopped suet, and about 3 oz. sugar
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